Bacon Brie Brioche Burger. A thick juicy hamburger patty topped with melted brie cheese and a generous slathering of fig preserves. All topped off with a buttery brioche bun. It’s destined to become your new favorite burger.

Try to say that five times fast. It’s a mouthful and so is this burger. Just don’t try to say it while eating this burger. That wouldn’t be pretty. No wants to see that. Amiright?

Inspiration for recipes comes in various forms. The inspiration for this burger came from a burger joint. I was eating at Red Robin a few weeks ago. They had a bacon brie burger on the menu. I’m a sucker for brie so I ordered it. Not going to lie, the burger went to flavor town and took up residence. In case you’re wondering, this is NOT a sponsored post. Red Robin has no clue who I am (other than a satisfied customer). I paid for the burger and enjoyed it SO much that I knew I had to create my version of it.

We’re continuing our series on Getting to Know ALDI. What do I love about ALDI? That’s easy. Their selection of products and amazing prices, plus the fact that they’re different. They save me time and money every time I shop. From the minute you walk into the store you’re going to realize that they’re different too. Different is definitely a good thing. Good news is, you shouldn’t have to look too hard to find an ALDI near you. With 1600 stores in 35 states there’s bound to be one close to you. If you can’t tell, I’m already an ALDI fangirl and I’m confident y’all will be too. ALDI puts their money where their mouth is with not a single guarantee but a double guarantee. If for ANY reason you don’t like one of their exclusive food brands, they’ll refund your money AND replace the product. How’s that for confident? That’s what I call stress-free shopping.

There is just something about a big FAT juicy (sorry I hate that word too, but if the shoe fits) cheeseburger that gets me going. Now that I’m all grown up I need a little more something something to my cheeseburgers though. Know what I’m sayin’? You can’t ever go wrong slapping on a few slices of perfectly cooked bacon so that’s a given. You also need to give a little thought to the bun. No plain jane sesame seed buns for me. No sir ree. I’m a brioche or pretzel bun every single timer. If I’m going to indulge in carbs, I’m going all the way.

Soak up the summer with these mouth-watering steak, potato and mushroom kebabs.

Who doesn’t love food on sticks? I mean come on. It’s child like yet totally acceptable for adults. Win. Win. What’s even better? When you take your favorite meat and potatoes meal and put it on a stick. Steak Mushrooms and Potatoes. All on one glorious skewer.

Of course you won’t be able to eat just one, so you’ll need two or three glorious skewers. Don’t act like you’ll eat just one. It’s like a potato chip. Impossible to eat just one.

Who doesn’t love meatballs? I mean, well except for vegetarians and vegans, they probably aren’t too keen on them, otherwise, I mean really it’s a meatball. A sphere of scrumptiousness. What’s not to love? They’re magically delicious and when they’re appetizer size (aka fun size) you can pop them right into your mouths and you don’t have to feel bad about devouring a dozen of them because, say it with me, they’re fun size after all. That’s my logic, let’s just go with it yeah? Please don’t burst my bubble. I have enough people in my life who do that already ; )

Last fall I traveled to Wichita. I kinda fell in love with the town, and off all things a flipping off the charts amazing steak I had delivered via room service. I’m not much to eat out by myself (social butterfly and all). I HATE doing it and only do so if there’s no other option, so that night, room service and robes it was. Typically room service isn’t always fantastic.

Let’s be honest about that, so I knew I was going out on a limb ordering steak. I’m a risk taker like that. I’m glad I did because the chianti caramel sauce that came with a filet so tender it melted in my mouth like unsalted butter, blew me away.

Looking for something easy and delicious to pull together for lunch or diner? How about a little Carne Asada in your life? In the form of quesadillas. They’re super simple and you can have these on the table in no time at all. Or honestly, they might not even make it to the table because they’re that good you’ll probably be eating them straight off the cutting board because hello GOOD. Quesadillas are so much more than just shredded cheese and tortillas y’all. Visit the Caciquedilla microsite to learn about how to incorporate Cacique’s authentic cheeses, creams and chorizos to make a truly authentic quesadilla that will blow your socks off.

Prime Rib is The Perfect Holiday Beef Roast to serve for your next holiday or special occasion meal. We’ll show you just how easy it is to prepare in three simple steps.

Holiday dinners call for us to bring out the fancy schmancy. From the dishes to the glasses, to the beautiful table-scape we put together, to the menu. It’s not really time for meatloaf if you know what I mean. We need a hero dish and that my friends is a beef roast, otherwise known as prime rib.

When you have a nice piece of beautiful beef there isn’t much you need to do it. Besides devouring it when it’s roasted to perfection. A simple seasoning is really all you need. Trust me.

Sometimes a girl just wants a big fat juicy burger. One that doesn’t require fourteen napkins or a bib around my neck would also be nice. This is that kinda burger. We’ve packed a lot of flavor into that all beef patty by using a few secrets. Well it won’t be a secret any longer since I’m sharing it with y’all now will it? But good food is meant to be shared with good people so here goes.

This isn’t your grandma’s pot roast. Oh no. This one is bigger, badder and bolder in the flavor department. It’s tender, melt in your mouth beef that’s made even better by the balsamic mushroom sauce that you’ll want to just spoon into your mouth (yes I did that). If that doesn’t make you want to make this tonight how about I sweeten the pot. It’s made in ONE POT. Y’all know how excited I get about those kinds of things. This roast is a low and slow stunner that you’ll be gravitating to all fall and winter long.

Does anyone else think of fencing when there are kebabs on the menu? No, just me. Okay then. Glad we got that out of the way. I like kebabs. They’re fun to say, and better yet fun to eat. You can have an entire meal on a stick. You know my aversion to dishes loving self would be all over that. Yep yep.

Sometimes you just need a burger in your life. A big, fat, juicy mushroom Swiss burger to be exact. Now that spring has finally arrived we’ve busted out our leaf blower, cleaned off the deck and brought the grill back out. Now if it’s still too chilly in your neck of the woods you can always use a grill pan. We wouldn’t want anyone to miss out on this cheesy shroomy goodness.

Would you be amazed to know that I had everything delivered to my door to make this incredibly tasty Italian Steak with Grilled Radicchio Salad. Each ingredient pre-portioned (no measuring people). The delivery box also included an 8 x 10 recipe card complete with step by step photographs with clear and concise cooking directions, cooking tips and glossary of terms. Pretty much every thing is done for you but the cooking and the dishes. I’d say that’s pretty amazing and that I’m sorry I didn’t think of this incredible service myself.

Meatloaf with Mushroom Gravy.

Meatloaf is something we’ve all had at one time or another. I’ve found it to be true it’s either really good or really bad. If it falls in the later it’s usually because it’s as dry as the Sahara desert. When it’s done right meatloaf can be magnificent. We all know it’s not going to win any beauty contests but it will satisfy your hunger in a big way.

Meatloaf is stick to your ribs good and is a recipe you should have in your repertoire. We think ours is pretty special and after one bite we think you’ll agree. What’s our secret? The sauce.

If you want comfort food it doesn’t get much better than Osso Buco. In fact, I’m kinda Coo Coo for Osso Buco. If you’ve never heard of Osso Buco, it is a Milanese specialty of braised veal shanks. It translates to Bone (osso) with a Hole (buco) so clearly we’re going to continue to call it Osso Buco because everything sounds better in Italian. Once you’ve had this low and slow stunner you’re going to want more, and if for some reason you’re so full you can’t finish your portion I’m happy to finish yours. I’m a giver, what can I say.

Finally grilling season is here. I’m just a tad bit excited about this after a VERY long winter. I love the smells that waft through the neighborhood as soon as the weather has heated up (and the pollen has past ugh). People are out walking the neighborhood (and gasp actually smiling and waving), flowers are blooming, the trees are filling in and grills are going strong. It’s a good thing.

We (and when I say we I mean my husband) like to grill a lot. It’s typically, chicken, ribs, with the occasional steak thrown in. It’s not that I have anything against steak, quite the contrary, bring on a hunk of perfectly cooked (for me) medium steak any day of the week if you’re paying ; ) If I’m paying it’s more of a special occasion meal. But guess what? Now it doesn’t have to be.

People are passionate about chili. They like it the way they like it and that’s just the way it is. Some people like beans in the mix, others not so much. Some people top their chili with all kinds of interesting toppings: sour cream, cheese, chives, fritos, cornbread. Me I’m kind of an odd bird and I like my chili served over rice. Yep, always have. I also like for my husband to make it. Why you ask? Well I have to admit mine tastes more like spicy spaghetti sauce than chili so I defer to him on this one. And grilling for the most part.

Last month I received an email from America’s Test Kitchen. They shared with me they have a BOOK coming out that’s all about pressure cooking. I almost deleted the email because to be completely honest pressure cookers SCARE me. Seriously scare me. For some reason I truly believed if I used one I was going to have an explosion in my kitchen. True story. But somehow curiosity got hold of me.

Just saying the word lasagna makes me happy. I’m sure I’m not the only one. What’s not to love right? Well other than how long it takes to make. It’s one of the few dishes that I make that does requires the bulk of a day. I’m not going to lie, I don’t make a lot of dishes that require that much commitment – you know I’m impatient. Now that I’m thinking about it I can only think of a few off the top of my head that I’m willing to spend that much time on. So if I am you can bet a jar of Nutella that it’s got to be eyes rolling back into your head good. Period.